I use a non-stick frying pan. Works for me. We also own a set of these, which my husband used to prefer, but he is slowly migrating to the frying pan as well.
I often make savory crepes. Baked versions might include stuffed/rolled with seafood in cream sauce, or perhaps asparagus with ham and a cheese sauce. Most often simply folded with cold-smoked salmon and cream cheese or mayo. I’ll often add herbs to the batter.
Two nights ago I made a savory, stacked gateau de crepes with spinach and mornay.
We also like a sweet crepe with ricotta filling (baked) and berry coulis on top
